Sauteed Cabbage With Cumin Seeds & Turmeric

6
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"This is out of the February 2017 Food and Wine magazine. Serve with brown rice, yogurt and chutney, or with roast chicken. The cabbage can be refrigerated for 2 days. Reheat gently before serving."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (233.9 g)
  • Calories 100.4
  • Total Fat - 4.9 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 623.4 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 5.8 g
  • Sugars - 7.3 g
  • Protein - 3 g
  • Calcium - 97 mg
  • Iron - 1.7 mg
  • Vitamin C - 83.2 mg
  • Thiamin - 0.1 mg

Step 1

In a large saucepan, heat the olive oil over moderate heat. Stir in the cumin seeds and cook until they are fragrant, about 30 seconds. Add the shredded cabbage, turmeric and salt and cook, stirring occasionally, until the cabbage is softened and browned in spots.

Step 2

15 to 20 minutes. Serve hot.

Tips & Variations


No special items needed.

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